a Florida gardening blog

I think I could eat warm homemade bread slathered with this peach jam for breakfast every day for a week and still love it. Fresh peach jam bursts with intense flavor. Peaches are in season now in North Florida, and by using just a little sugar as I do in this recipe, you can really let the peaches be the star.

NOTE: I just got 75 lbs of peaches, and will be making full batches with 8 cups of chopped peaches and 4 cups of sugar. Yield is approximately 6 half pints. If you want to can them, process in boiling water for 10 minutes. Don’t try to double a full batch, as trying to make too much jam at once or it may not set properly.

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I can’t wait for Michigan peaches to come in. The way our produce is going this year though I’m not sure we’ll even have any. Cherries were scarce and blueberries are following suit. Maybe I’ll check the local produce market and see if they are bringing in any Florida peaches. Can’t wait to make some peach jam too!

I like my stash of canned jams too, but sometimes it’s nice to just make a little fresh jam without the pressure of having to can them. I’ve seen some of your canning posts- you go all out! You have some yummy recipes!

I just stumbled across this while I was looking for a peach jam recipe! I bought some peaches at the farmers market this weekend and was thinking about what to do with them-since I bought too many but not enough for a full batch of jam. I will give it a try. Thank you so much!

Hi Sarah. I forwarded this post to my mother and she made the jam from your recipe yesterday. I had it this morning and it was delicious. Not so sweet – just how I like it. Thanks! Keep up the good work! Today she is going to try the version with blueberries that you posted yesterday. 🙂